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Chicken Enchiladas are a must-try for dinner!

Mouthwatering Chicken Enchiladas Are a Must-Try for Dinner

Chicken Enchiladas are a must-try for dinner, filled with seasoned chicken and topped with zesty red sauce and melted cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked and shredded chicken rotisserie chicken is a great shortcut!
  • 1 medium chopped onion yellow or white onions work wonderfully
  • 2 cloves minced garlic fresh garlic clove is always best
  • 1 teaspoon cumin
  • 1 tablespoon chili powder adjust according to your spice tolerance
  • to taste salt
  • to taste pepper
For the Wrap and Topping
  • 8 large flour tortillas warm them for easier rolling
  • 2 cups shredded Monterey Jack cheese feel free to mix in some Cheddar
  • 10 oz red enchilada sauce choose mild or spicy based on preference
Garnish and Serving
  • 1/4 cup chopped cilantro adds a fresh pop of color and flavor
  • 1 cup sour cream serve on the side for dipping

Equipment

  • Skillet
  • Baking Dish

Method
 

How to Make Chicken Enchiladas
  1. Prepare Chicken: Start by boiling or baking your chicken until fully cooked, then shred it into bite-sized pieces using two forks.
  2. Sauté Aromatics: In a skillet, heat up vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until they’re soft and fragrant.
  3. Mix Filling: Incorporate the shredded chicken into the skillet along with cumin, chili powder, salt, and pepper. Stir and cook for an additional 3-5 minutes.
  4. Assemble Enchiladas: Spread a little enchilada sauce in a baking dish. Take a tortilla, scoop some filling, sprinkle with cheese, roll tightly, and place seam side down.
  5. Bake: Pour the remaining enchilada sauce over the rolled enchiladas, sprinkle leftover cheese, cover with foil, and bake at 375°F (190°C) for 20-25 minutes.
  6. Rest & Serve: Allow the enchiladas to rest for a few minutes after baking. Garnish with fresh cilantro and serve with sour cream.

Notes

For an easy side, consider serving these enchiladas with a refreshing salad or a bowl of Taco Soup.